Southern Succotash Cat's Style

cathy tate

By
@cathylynne29

I love succotash but don't really like lima beans! So I tweaked the classic old fashioned way and came up with my own version. My husband really liked it this way and I must say it was a huge success! You may also add smoked ham or country ham to this dish if you desire ( the picture has smoked ham in it - it was my second time making it and I added the smoked ham - wonderful addition!) Family tested and family approved.


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Rating:

Comments:

Serves:

6

Prep:

35 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 pkg
frozen butter peas
1/2 tsp
thyme
1/2 small
vadalia onion or other sweet onion
1 clove
garlic
2 Tbsp
olive oil
5-6 stalk(s)
fresh corn, stripped from stalk
1 tsp
honey
2 Tbsp
unsalted butter
kosher salt and freshly ground pepper
fresh chopped chives to taste(scissors work great)
1 medium
vadalia onion, diced

Directions Step-By-Step

1
Place butter peas, thyme, onion half and garlic clove in a medium sauce pan and cover with water. Bring to a boil ; reduced heat to medium and simmer, stirring occasionally 20 minutes or until tender. Drain beans, reserving liquid; discard onion, garlic and thyme.
2
Saute diced onion in hot oil in large skillet over med-high heat until tender. Stir in corn and honey; cook stirring consistinately until corn is tender about 5 minutes. Stir in beans, chives and 1/2 reserved liquid. Cook approximately 5 minutes, stirring occasionally. Stir in butter and salt and pepper to taste.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Heirloom